Japchae (잡채) is one of the most popular dishes in Korea, typically made on special occasions. My husband’s friend D jokingly complained after a friend’s housewarming party that “they didn’t even have japchae. It’s no party without japchae!” Continue reading
[bausut: mushroom, kal: knife, guksoo: noodle]
Kalguksoo is a Korea noodle made of flour. It is traditionally made from fresh pasta, rolled out flat, then folded into layers before being cut into thin pasta or noodles with a knife, thus the word “kal,” which means knife in Korean. Continue reading
[kong: bean, jorim: in reduced marinade]
There are a few staple banchans (반찬) or side dishes in our household, which include different namuls (나물, marinated vegetables), myulchi-bokkeum (멸치볶음, sautéed dried anchovies) and kong-jorim (콩조림). Continue reading
[kketyip: perilla leaves, kimchi: Korean fermented vegetables]
Summer time is the season of kketyip (깻잎), which are perilla leaves. Now that the summer season is almost over, what do you do to if you want to continue to enjoy the taste of kketyip? Make kimchi out of it! Continue reading
[Siguemchi: spinach, Duenjang: Korean soybean paste, Guk: soup]
Sigeumchi Duenjang-guk (시금치 된장국)is a very quick, nutritious soup that I make regularly for my family. Continue reading
[Myungyi-namul: ramp, Jangajji: Korean pickles made usually made with soy sauce and vinegar or a gochujang (red pepper paste) mixture]
The first time I had ramp was about two years ago at my favorite Korean barbeque restaurant in Seoul called, Mooduengsan (무등산). My friend and I ordered rib eye steak grilled Korean style and the waitress brought out myungyi-namul jangajji (명이나물 장아찌). She suggested that we wrap the rib eye with this pickled vegetable like ssam (쌈) or lettuce wrap. The result was so delicious I couldn’t believe it. Continue reading
[Dotori: acorn, Muk: jelly, Bap: rice]
I always stop by this small restaurant near my mother’s art studio in Gonjiam, 1 hour away from Seoul. This restaurant called “Waehalmunijip (외할머니집),” which translates to maternal grandmother, was the first place I tried Dotorimuk-bap (도토리묵밥). This simple light yet delicious one-pot meal has become one of my favorite dishes since then. Continue reading
Dotori-muk moochim is my favorite Korean salad, which is a healthy, delicious salad made with acorn jelly. Dotori-muk is an acorn jelly that is known to help with digestion, strengthen blood vessels, and suppress the absorption of fat. Continue reading
[Gireum: oil, Ttuckbokki: marinated sautéed rice cake]
If you are on a diet, beware of this dish… fried rice cakes! Gireum-ttuckbokki (기름떡볶이) is sinfully delicious and simple to make, although probably not the best for those on diets. I love this version of ttuckbokki especially because it is crispy, soft and chewy. Continue reading
[Yachae: vegetable, Gang: strong, intense, duenjang: Korean soybean paste, jjigae: stew]
Gangdeunjang-jjigae literally means strong or thick soybean stew. I think the more accurate description is that gangduenjang-jjigae is in-between a ssamjang (쌈장, soybean dipping sauce) and a regular duenjang-jjigae (된장찌개, soybean paste stew). Continue reading
GANGNAM KITCHEN 